What is the correct name for French Mustard?

When I asked for French mustard in a restaurant today I was given Dijon (which is French). I wanted the darker brown one that I have always known as French mustard,the label on my jar bought from the co-op also calls it French. What is the correct name for the brown one?

What is the correct name for French Mustard?
If you are referring to the mustard with grains inside, it's called "Moutarde 脿 l'ancienne".


Unless you are going to an expensive restaurant, I doubt they'll have more than one variety of mustard.
Reply:There are many varieties of mustard which come in a wide range of strengths and flavors. The basic taste and "heat" of the mustard is largely determined by seed type, preparation and ingredients.[1][3] Black seeded mustard is generally regarded as the hottest type. Preparation also plays a key role in the final outcome of the mustard. Mustard, in its powdered form, lacks any potency and needs to be fixed; it is the production of allyl isothiocyanate from the reaction of myrosinase and sinigrin during soaking that causes gustatory heat to emerge. One of the factors that determines the strength of a prepared mustard is the temperature of the water, vinegar, or other liquid mixed with the ground seeds: hotter liquids are more hostile to the strength-producing compounds. Thus, hot mustard is made with cold water, while using hot water results in milder mustard (other factors remaining the same).[4]





The pungency of mustard is always reduced by heating, not just at the time of preparation; if added to a dish during cooking much of the effect of the mustard is lost.





Locations renowned for their mustard include Dijon (medium strength) and Meaux in France; Norwich (very hot) and Tewkesbury, famed for its variety, in the United Kingdom; and D眉sseldorf (hot) and Bavaria in Germany. There are variations in the subsidiary spices and in the preparation of the mustard seeds. The husks may be ground with the seeds, or winnowed away after the initial crushing; "whole-grain mustard" retains some unground or partially ground mustard seeds. Bavarian "sweet mustard" contains very little acid, substituting copious amounts of sugar for preservation. Sometimes prepared mustard is simmered to moderate its bite, sometimes it is aged. Irish mustard is a wholegrain type blended with whiskey and/or honey.
Reply:The 3 types of French mustard I use are the dark, French mustard, the paler Dijon mustard and then the wholegrain mustard as well - I know the later one isn't strictly French, but I tend to buy the French made one of this.





So, the darker brown mustard is French mustard.
Reply:I am so insulted by Kirsty Lou! She's mentioning mustard from france, england, and even norway, but she's forgetting about the FAMOUS Dutch mustard. It's the best!
Reply:French grain Mustard or coarse Mustard
Reply:Spicy Brown Mustard..................
Reply:...Le Mustard
Reply:moutarde
Reply:"Grey Popon"
Reply:Just ask for dark mustard